Chickpea Sprout Salad with Tahini Dressing

Summary

Ingredients

• 225 g sprouts (chickpea)
• 2 pointed peppers, red, approx. 85 g each
• 1 avocado (s), ripe
• 1 spring onion (s)
• 3 tablespoon parsley, smooth
• 2 tablespoon sesame seeds, unpeeled
• 1 tablespoon olive oil
• 2 teaspoons lemon juice, freshly squeezed
• 1 teaspoon, heaped sesame paste (tahini)
• sea salt
• Pepper, freshly ground

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Instructions

1. You can easily grow chickpea sprouts yourself from dried organic chickpeas. To do this, soak the chickpeas in cold water for 12-14 hours and then allow them to germinate for 2 to a maximum of 3 days. Rinse thoroughly twice a day. I use a sprouting jar to germinate. 100 g of dried chickpeas make about 225 g of sprouts.
2. If you want to prepare the salad in a raw vegetable variant, you just rinse the chickpeas thoroughly and let them drain well. You should also use raw sesame (tahini). I use homemade sesame mushrooms.
3. However, if you don`t want to use the chickpea sprouts raw, blanch them for 5 minutes in boiling water, then chill them in cold water and let them drain well.
4. From here on, the preparation is the same for both variants:
5. Wash, clean and dry the vegetables and parsley.
6. Mix a marinade with lemon juice, tahini and olive oil in a salad bowl. Chop the parsley and add to the marinade with the sesame seeds.
7. Cut the pointed peppers into small cubes with an edge length of approx. 0.5 cm. Cut the spring onion into fine rings. Halve the avocado, remove the stone and remove the pulp from the skin with a large spoon. Finely dice the avocado pulp as well.
8. Add everything together with the chickpea sprouts to the marinade, stir carefully and season with sea salt and pepper.
9. As a side dish, the salad is enough for 2 people. As a main course for only 1 person.
10. Note: There are different statements on the question of whether chickpea sprouts are digestible raw. I`ve tried raw with no stomach problems or worse. However, people with sensitive stomachs should still be careful here.
11. Chickpea sprouts taste differently raw than cooked. They taste more nutty and have even more bite. Therefore, I recommend tasting the chickpea sprouts raw before preparing them and then deciding whether you want to prepare the salad with raw or cooked chickpeas.
12. I liked the salad with blanched chickpeas a little better. The sprouts are cooked in 5 minutes and have a little more bite than sprouted chickpeas after cooking. In addition, not as many vitamins are lost in the gentler preparation.
13. Either way, the salad tastes delicious in both versions! So just try it out for yourself.

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